recipe box: twenty three

lemon dill ricotta dip

what you need

one cup fat free ricotta

two tablespoons fresh dill

one tablespoon of fresh lemon juice

salt & pepper to taste
sliced hot house cucumber 

& crackers to scoop

 tip: the gourmet garden herb tubes are amazing.

they are organic and free of preservatives and dyes.

the pros, if you don't grow your own herbs-

it's ready to use, it lasts at least a month

in the refrigerator and it's fast to 

squeeze into any recipe!

we currently have garlic, ginger, cilantro and dill.

there is no peeling the garlic or ginger, grating, chopping

mincing or smashing, it's all done for you! 

to learn more

what to do

place first three ingredients in bowl

 mix together until well combined.

 add salt and pepper to taste.

 you'll want to keep refrigerated until serving.

in the meantime, slice the cucumber in diagonals.

serve on top of, or on the side with crackers.

my friends loved it scooped up with cucumbers.

enjoy! 

recipe box: twenty two

spicy turkey lettuce wraps

what you need

filling

twenty ounce of lean ground turkey 

one medium onion- diced

salt & pepper to taste

two large cloves garlic- chopped

two heaping tablespoons of fresh ginger- peeled & minced

 three green onions- chopped

8oz can sliced water chestnuts- drained & chopped

fourth of cup peanuts- chopped

 lettuce leaves- rinsed and patted dry

sauce

one tablespoon sesame oil

two tablespoons soy sauce

half tablespoon water

one tablespoon natural peanut butter

half tablespoon honey

one tablespoons + one teaspoon rice vinegar

two teaspoons chili garlic sauce 

(or you make your own by mixing sriracha with minced garlic) 

dash of fresh pepper

 what to do

Heat a large, non-stick skillet on high. 

Add chicken, onion, salt & pepper

and cook until chicken is nearly done

stirring often to break up the meat. 

Add in garlic and ginger and 

continue cooking until chicken is no longer pink.

Meanwhile, in a microwave safe bowl, 

combine sesame oil, soy sauce, water, 

peanut butter, honey, rice vinegar, 

chili garlic sauce and pepper. 

Microwave for 20 seconds, then stir until smooth. 

Add into the skillet and stir to combine.

 Add green onion and water chestnuts into the skillet 

then cook for one to two minutes until the onions 

are soft and the water chestnuts are heated through.

Sprinkle with chopped peanuts (we used spicy peanuts)

and serve with cold lettuce leaves.

note

this is a healthier, lighter version

of pf changs lettuce wraps- we used turkey

instead of chicken just by preference.

you could totally make this vegetarian

using whatever meat substitute 

or tofu you choose!

 tip

we made a dipping sauce using

House of Tsang Bangkok Padang Peanut sauce (1/4 cup) 

two tablespoons rice wine vinegar

two teaspoons sesame oil

a few dashes of soy sauce

whisk until combined and it's ready

dip or drizzle it over your wraps!

enjoy

recipe box: twenty one

country blueberry coffee cake

what you need

1/2 cup packed brown sugar

1/2 teaspoon ground cinnamon

1 can Pillsbury® Grands!® Jr. Golden Buttermilk Biscuits

(or any refrigerated or homemade biscuit dough)

1/4 cup butter or margarine, melted

1 cup quick-cooking oats

1 1/2 cups fresh or frozen blueberries

1/4 cup granulated sugar

2 tablespoons butter or margarine, cut into small pieces

 

 

 

 

 

 

 

what to do

Heat oven to 375°F.

 Generously grease 8-inch square glass 

baking dish with shortening.

 In small bowl, mix brown sugar and cinnamon with fork.

In medium bowl, toss blueberries 

and granulated sugar to coat. 

  Separate dough into 10 biscuits; 

cut each into quarters. 

Dip each quarter in melted butter; 

coat with brown sugar mixture. 

Arrange in single layer in baking dish. 

Sprinkle with 1/2 cup of the oats. 

Spoon blueberries over oats and biscuits. 

Sprinkle with remaining 1/2 cup oats; 

top with butter pieces. 

  Bake 30 to 35 minutes or until coffee 

cake is golden brown and center is done. 

Cool 20 minutes. 

Serve warm.

I made this for mother's day brunch 

and everyone seemed to really enjoy it-

it's easy and pretty quick to do.

you can serve it at a party, coffee date

or just for your family! 

via

 

recipe box: twenty

exploding chicken taquitos

what you need

One 10oz can 98% fat-free chunk white 

chicken breast in water, drained and flaked
  1/2 cup salsa
8 small (6-inch) yellow corn tortillas
1/3 cup shredded cheddar cheese
1/4 teaspoon dry taco seasoning mix
 

Optional

additional salsa

sour cream
lime wedges

 

note: I thought I picked up yellow corn tortillas 

but instead grabbed white- it was equally 

as delicious just not as crispy.

Also, it is totally optional to use

shredded or rotisserie chicken instead of canned.
you could also use tofu or add tons of 
vegetables like peppers and onions- 
I chose to follow this recipe

by what she does to see how they would come out.

It was actually really good the hungry girl way.

I did however, use my own taco seasoning 

made up by a pinch each of;

cumin, red pepper flakes, garlic powder, 

chili powder, sea salt, ground black pepper ,

onion powder and oregano. 

what to do

preheat your oven to 375-
in a medium bowl, mix the chicken and salsa 

until well combined then cover 

and refrigerate for fifteen minutes.

during this time you'll want to dampen two 

paper towels and place the tortillas between them. 

microwave for about one minute, 

until tortillas are warm and pliable and set aside.

remove chicken mixture from the fridge

and drain any excess liquid (I didn't have to do this)

 add cheese and taco seasoning and mix to combine.

prepare a baking sheet by spraying 

it with nonstick spray.

place one tortilla flat on a clean dry surface 

keeping the rest between the paper towels

and spoon about two heaping tablespoons of 

filling onto the tortilla. 

spread it evenly across the entire surface

and roll tortilla up tightly.

you can secure with toothpicks, if needed.

place seam side down on the baking sheet

and repeat with remaining tortillas and filling.

bake in the oven until crispy

about fourteen to sixteen minutes

 don't worry if they crack and "explode" a little!

that's what makes this recipe so fun.

allow to cool for five minutes.

 remove toothpicks, if used. 

 serve with additional salsa 

or sour cream for dipping 

and enjoy!

via

recipe box: nineteen

radish dip

what you need

1 pound radishes julienned or grated
1 1/4 cups sour cream
3/4 cup feta cheese, crumbled
1 teaspoon finely grated lemon zest, 

plus 3 tablespoons fresh lemon juice
1 1/2 teaspoons coarse salt
1/3 cup chopped fresh dill 

or two table spoons dried dill

what to do

the original recipe calls for julienned radishes 

but I don't have a fancy tool to julienne for me 

and it's a pain doing it with a knife-

it's one of those things I won't waste 

my time doing so I grated mine.

I took the biggest grate on a cheese 

grater and they came out perfect.

tip: if you do grate- gently press grated radishes 

between paper towels or cloth

before putting into dip- the radishes are 

pretty watery so you want to get as much as the water 

out as possible so it doesn't separate in the dip.

 Combine all ingredients. 

Serve with toasts and whole radishes.

you can make this up to a day ahead of time

and eat it with friends and family

or by yourself slathered on a bagel!

it's kid tested and approved

enjoy!

recipe box: eighteen

mama's macaroni salad

what you need

one pound of macaroni (any)

one and a fourth cup of mayo

one cup of sliced black olives

one cup diced cucumber

one whole can of tuna (any)

two teaspoons of celery salt

one teaspoon of pepper

 

 

 

what to do

bring water to a boil and cook macaroni to box directions.

once all of the ingredients are prepped (minus the macaroni)

toss them in a BIG bowl together until well combined

put in refrigerator to chill while macaroni cooks.

once drained and ready, add to mixture.

tip: to make macaroni a little cold and not so hot

run under cold water for a few seconds or throw some 

ice cubes in the strainer with it and mix until dissolved.

    

 mix until well blended. 

you can eat it right away

or you can let it chill in the fridge.

it's always amazing the day after making it-

so you can make it the night before if desired.

it's a good side dish on a hot day

or over lettuce greens.

I've been eating it this way since I was a little girl

and decided to share with you how my mom makes it.

enjoy!